Maltagliati With tomato and fish sauce

Ingredient:

14 oz (400g) storebought or homemade Maltagliati
1 cup (250ml)boiling water
1 lb (500g) gurnard fillets or other Tasty, white-fleshed fish, cleaned
¼ cup (60ml) extra-virgin olive oil
2 cloves garlic, finely chopped
1 dried chile pepper, crumbled
¼ cup (60 ml) dry white wine
4 tomatoes (about 8 oz/250g), peeled and seeds removed
Salt
1 tablespoon finely chopped parsley

Procedure:

Bring a large pot of salted water to a boil over high heat. Place the 1 cup (250 ml) boiling water in a pan large enough to hold the fish. Add the fish and the simmer over low heat until tender, 5-10 minutes. Drain, reserving the cooking water, and serve crumble the fish. Heat the oil in a large frying pan over high heat and sauté the garlic and chile pepper for 1minute. Pour in the wine and cook until evaporated Add the fish and tomatoes and cook over high heat for 2-3 minutes without stirring , but shaking the pan frequently.
Season with salt. Remove from the heat and stir in the parsley. Cook the pasta in the boiling water until al dente, about 4 minutes.
Drain and add to the pan with the sauce.
Toss gently and serve hot